Eggplant Parmesan

Serves 2, 6.1 oz

Basic dehydrating for pasta and vegetables.

¾ cup noodles

Chicken flavored.

1 cup eggplant

Peel before you cut into ⅓-½” pieces and dehydrate like any other vegetable.

Sprinkling of tomatoes

Dehydrate from fresh. Use grape, plum or roma, nothing larger than that or you’ll end up with a high seed to flesh ratio.

¼ cup powdered red sauce bark

Combine one jar of red sauce with one can of chickpeas, a handful of parsley and basil, 3 cloves of garlic, 2 teaspoons of dried oregano in a blender and blend. Spread on a tray and dehydrate, then blitz in the blender to make a powder.

3 tablespoons parmesan cheese

1 teaspoon garlic salt

1 teaspoon dried oregano

½ cup bread crumbs

Keep in a separate zip lock bag to top the dinner with after it’s been rehydrated.